Yoghurt (747)

Dosage and pack size

·        Large (50UA in foil sachet, previous large was a 20US foil sachet) will inoculate 450 to 1,200 litres of milk depending on dosage used

·        Small size (7UA screw cap bottle which is one seventh of a large pack) will inoculate 60 to 200 litres of milk depending on dosage used

Contains

Mix of the following strains:

Streptococcus thermophilus

Lactobacillus bulgaricus,

Lactobacillus acidophilus

Bifidobacterium lactis

Details

Dosage: An approximate guide for usage is 1 to 2 drop mini spoons (1 Drop = 1/64^th teaspoon) to 1 litre of milk. But this dosage level in not critical and can be increased or decreased without problems being caused. Increase dosage for faster incubation or if the mix has added solids such as cream, sugar, powder etc.

Yoghurt 747 is ideal for tub set and stirred yoghurts, Greek style yoghurts, thick body drinking yoghurt and strained yoghurt (Labnah). It has a fast incubation like Y986 but a different flavour and texture profile.

Acidification: Medium to Fast

Texture: Thick texture and short body

Flavour and aroma: Very mild aroma

Storage

Store in the freezer

Religion and Dietary Status

Kosher approved

Halal approved

To help you make yoghurt

For best results for yoghurts (whether for smoothies, drinking yoghurts, stirred, natural set (pot set), use a milk with a high level of natural fat and protein. Homogenised or non-homogenised milks are both suitable. Add skim or whole milk powder, sweetener or cream to the milk as required.

 

1. For Greek Style yoghurt, add up to 4% – 6% milk powder to the milk
2. For a traditional yoghurt, add up to 2% milk powder to the milk
3. For a drinking style yoghurt, just use straight good quality milk, with nil additives.

Heat the yoghurt mix too greater than 92°C for approximately several minutes (stirring constantly to avoid burning) and then cool to incubation temperature between 37°C – 43°C, add the starter culture, stir in well and incubate overnight until the desired acidity is reached before cooling.

I do not recommend adding ‘thickeners’ eg: stabilisers, starches, gelatines… to homemade yoghurts, they can be hard to source, are expensive, it may not be the correct ingredient anyway, it complicates the process but simply it is not necessary.

The time that it takes to incubate yoghurt to the desired acid level will vary depending on:

1. How much culture is added?
2. How much solids if any are added?
3. Temperature of incubation?
4. Final level of acidity required?

A simple taste test is the best tool that you have as a home yoghurt maker to know when that desired acidity is reached.

It needs to have formed a gel to be finished. If the gel is too acidic at this stage, very very gently stir in some honey or sugar to ‘reduce’ the acid taste.

If the yoghurt is not acid enough then continue incubation. When the yoghurt tastes right, finish the incubation by placing it in the fridge.

If the acid level is not high enough, continue incubation.

The process of subculturing the previously made batch of yoghurt to culture a new batch of yoghurt is a common practice. However, you do not achieve a high-level probiotics after a second batch of yoghurt is incubated using this process. Yoghurt culture in the pack is formulated with a very high level of probiotic cultures. However, these cultures are very slow growers when the overnight incubation commences.